If you are a chocolate lover (raising my hand over here), you need to make these vegan chocolate cookies! A simple and approachable recipe that needs no chilling time so you can satisfy that chocolate craving without a lot of fuss.
I have confessed this a couple of times here on my blog, but I have such a sweet tooth! I normally keep a sweet treat of some kind on hand in the freezer for nights when I am really craving a little dessert after dinner. (These coconut apricot cookies are the sweet treat you’ll most often find in there.) I had run out of my freezer stash a week ago, and I was really craving cookies this weekend so these vegan chocolate cookies were born!
Why You’ll Love this Recipe
- Ultra chocolatey with a chocolate cookie dough base made with cocoa powder and lots of chocolate chips.
- Simple to make and requires no chilling time – just pop them straight into the oven when the dough is ready.
- Perfect for the holidays! A delicious addition to any cookie tins you might be assembling during the holidays. Add some crushed candy canes to the dough before baking for an extra festive treat.
- These cookies are vegan, egg free, and dairy free.
Ingredients You’ll Need
- All purpose flour: my go-to is the unbleached all-purpose flour form Bob’s Red Mill.
- Cocoa powder: you’ll need all-natural cocoa powder for these cookies. Do not use Dutch processed cocoa powder.
- Vegan butter: you’ll want to leave your butter out a few hours before making these cookies to soften. Vegan butter that comes in a stick vs a tub works better for baking. I love Miyokos vegan butter for baking.
- Brown sugar and granulated sugar: the brown sugar softens the texture of these cookies. For the granulated sugar, look for organic or one labelled vegan as some granulated sugars are not vegan.
- Chocolate chips: I like to use semisweet chocolate chips. My favorite brand is Enjoy Life.
- Salt: balances out the sweetness in the cookies.
See recipe card below for a full list of ingredients and measurements.
Optional Mix Ins
Chocolate chips are delicious in these cookies, but if you are looking for something a little different or exciting, give one of these a try!
- Crushed peppermint candies – perfect for the holidays!
- Chopped vegan peanut butter cups – who doesn’t love the combination of chocolate and peanut butter?
- Vegan m&ms – add some crunchy chocolate candies for extra texture.
- Crushed pretzels or potato chips – lean into the delicious combination of salty and sweet.
Step by Step
Step One: Add the butter, brown sugar, and granulated sugar to a mixing bowl and mix until fluffy. Add soy milk and mix a few more times to combine.
Step Two: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step Three: Add the dry ingredients to the mixer with the butter. Mix until thick dough forms. Stir in the chocolate chips.
Step Four: Use a tablespoon to scoop dough onto baking sheet. Bake for 8-10 minutes or until they start to firm with some cracks on top.
- Measure your dry ingredients correctly: make sure to spoon your flour and cocoa powder into a measuring cup and level with a knife. If you use the measuring cup as a scoop you compact the ingredients into the cup which can lead to a dry, crumbly cookie.
- Use all natural cocoa powder: since we are using baking soda for these cookies you want to use all natural cocoa powder since it is more acidic than Dutch processed. The cocoa powder will react with the baking soda to add some puffiness to these delicious cookies.
- Remove the cookies from the oven when they look underdone: cookies with spread and de-puff while they cool on the pan and create a soft and chewy double chocolate cookie.
- Use a light colored baking sheet: a darker cooking sheet cooks the botom of the cookies faster so there is less spread. We like our cookies to spread out more so use a light colored baking sheet. This baking sheet from Nordicware is my favorite.
The dough for these cookies does not need to be chilled! Once you have the batter made, you can simply transfer to a baking sheet and bake.
Yep! Allow cookies to cool completely then transfer to a bag or freezer safe container. Cookies can be stores for up to 3 months in the freezer. Allow to thaw on the counter.
Not necessarily. Vegan cookies are still a treat just like normal cookies since they still have sugar and saturated fat. Just like any cookie – moderation is the best.
If you make this recipe, please be sure to leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below. This helps others find my recipes! I always love seeing your recipe creations so tag me on Instagram.
Vegan Chocolate Cookies
- 1/2 cup vegan butter, room temperature
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons soy milk
- 1/2 teaspoon baking soda
- 1 cup all purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 3/4 cup semi-sweet vegan chocolate chips
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, cream butter and sugars together with a mixer.
- Add the egg and vanilla to the butter and sugar and mix until combined.
- In another bowl, combine flour, baking soda, cocoa, espresso, and salt. Slowly add the flour mixture to the butter mixture using a mixer. Beat until a soft dough forms.
- Stir in chocolate chips. Scoop a tablespoon of the dough out, roll it into a ball, and place it on a cookie sheet. Repeat for the rest of the dough.
- Bake cookies for 8-10 minutes or until top starts to crack. Gently bang the pan on the counter after pulling from the oven to help cookies de-puff and spread. Allow to cool on pan for at least 5 minutes before transferring to a cooling rack.
- Measure your flour and cocoa powder correctly: spoon flour/cocoa powder into the cup and level with a knife to avoid using too much dry ingredients.
- Room temperature butter: the butter may still be cool to touch, but easily indent-able. Use a vegan stick butter rather than a tub butter for best results.
- Cocoa powder: use all natural cocoa powder NOT Dutch processed.
- Other cookie add-ins: pretzels, vegan M&Ms, white chocolate, crushed peppermint candies.
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